Grilled miso glazed Faroe Island Salmon

With grilled Asian pears on a Boston lettuce salad

Serves: 4

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Ingredients:

1.5          lbs                          Faroe Island Salmon

6              tbs                          Dark soy

1              tbs                          Miso

2              tbs                          Local honey

1              tsp                          Five spice

1              tbs                          Sesame oil

2                                              Garlic cloves crushed

Salt and pepper to taste

1              bunch                   Green onion for taste

1              head                      Boston Lettuce

1              cup                         Sliced almonds

4                                              Fresh pluots or plums

2                                              Asian pears halved and cored ready for grilling

3              tbs                          Soy sauce

1              tbs                          Mirin

3              tbs                          Rice wine vinegar

6              tbs                          Olive oil

1              tsp                          Dijon

 

 

Directions:

  1. Get four portions of Salmon cut into 6oz pieces
  2. Place the soy, miso, honey , spice, sesame oil and garlic in a bowl and mix
  3. Pour mixture to a sealable plastic bag . Add salmon to mixture and seal bag tight
  4. Marinate for no longer than 30 min-60 mins
  5. Place the dressing ingredients in a bowl: Mirin, soy, rice wine vinegar, olive oil and Dijon
  6. Using a hand mixer blend until combined. Refrigerate till needed.
  7. Prepare the grill to high heat and lightly oil the grill
  8. Remove salmon from the marinade
  9. Lightly pat the top with paper towel to remove access marinade
  10. Lightly season the portions and the place flesh side down on the grill first
  11. Cook for 5-8 minutes on each side until desired doneness
  12. If you prefer medium rare salmon cook until an internal temperature of 110-125 degrees
  13. Toss pear in olive oil and grill until soft on each side. Be careful not to overcook
  14. Prepare the salad while your salmon rests
  15. Remember to place salmon off to the side and not on top as the heat will wilt your lettuce
  16. Add dressing and green onion

 

Chef’s Tip: Don’t move the fish until it’s ready- too soon and the flesh will rip!

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